Fennel and anchovy gratin
Jeremy and Jane Strode
Photo: Steven Siewert
You can cook this gratin in a large oven-proof dish and place on the table as a ''serve yourself'' side. A rocket salad and boiled potatoes make good additions.
- 50g butter
- 2 medium brown onions, finely sliced
- 4 garlic cloves, sliced
- 6 sprigs lemon thyme
- Salt and pepper
- 1 large fennel bulb, trimmed and finely sliced
- 300ml chicken stock
- 60g bread crumbs
- 45g anchovies, chopped
Pre-heat oven to 180C. Melt butter in saucepan and add onion, garlic and thyme. Season and cook until soft.
Remove thyme stalks. Add fennel to onions and stir to combine. Place in four oven-proof gratin dishes. Pour over chicken stock. Mix bread crumbs with anchovies in a small bowl and spread on top of fennel.
Bake for 30 minutes to 40 minutes or until breadcrumbs are crisp and golden and fennel is soft. Serve with fish.
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